Ingredients with Measurements:
- 1 whole stingray, cleaned and cut into pieces
- 5 red chili peppers, seeded and chopped
- 5 bird's eye chili peppers, chopped
- 5 shallots, chopped
- 3 cloves garlic, chopped
- 2 tablespoons tamarind paste
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 cup coconut milk
- 2 cups jasmine rice
- 2 cups water
- 1/2 teaspoon salt
Special equipment needed:
- Grill or oven
- Mortar and pestle
Step-by-step instructions:
1. Preheat the grill or oven to 400°F.
2. In a mortar and pestle, grind the red chili peppers, bird's eye chili peppers, shallots, and garlic into a paste.
3. Add the tamarind paste, sugar, salt, and vegetable oil to the paste and mix well.
4. Brush the stingray pieces with the sambal paste and place them on the grill or oven.
5. Grill or bake the stingray for 10-15 minutes, or until cooked through.
6. In a pot, combine the jasmine rice, water, coconut milk, and salt. Bring to a boil, then reduce the heat to low and simmer for 18-20 minutes, or until the rice is cooked.
7. Serve the grilled stingray with the coconut rice.
- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Grill or oven: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 23g
- Carbohydrates: 70g
- Protein: 20g
Substitutions for ingredients:
- Stingray can be substituted with any firm white fish.
- Red chili peppers and bird's eye chili peppers can be substituted with any chili peppers of your choice.
- Jasmine rice can be substituted with any type of rice.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add chopped lemongrass to the sambal paste for a fragrant twist.
- Use coconut cream instead of coconut milk for a richer flavor.
- Add chopped tomatoes to the sambal paste for a tangy flavor.
Tips and tricks:
- Make sure to clean the stingray thoroughly before cooking.
- Adjust the amount of chili peppers according to your spice preference.
- Use a non-stick grill pan or line the oven tray with parchment paper to prevent the stingray from sticking.
Storage instructions:
- Store any leftover stingray and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stingray in the oven or microwave until heated through.
- Reheat the rice in the microwave or on the stove with a splash of water.
Presentation ideas:
- Serve the grilled stingray on a bed of coconut rice with a side of steamed vegetables.
- Garnish with chopped cilantro and lime wedges.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed broccoli
- Grilled asparagus
- Stir-fried bok choy
Troubleshooting advice:
- If the sambal paste is too thick, add a splash of water to thin it out.
- If the rice is too dry, add a splash of coconut milk or water and fluff with a fork.
Food safety advice:
- Make sure to cook the stingray thoroughly to avoid any foodborne illnesses.
- Store any leftover food in the refrigerator within 2 hours of cooking.
Food history:
- Sambal is a popular Indonesian chili paste that is used in many dishes, including this grilled stingray recipe.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve the grilled stingray and coconut rice on a banana leaf for an authentic touch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian
Taste: Spicy, Tangy, Savory, Coconutty, Umami, tangy, savory, creamy, aromatic